Rhubarb Cobbler Recipe

5 2 1
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Rhubarb Cobbler Recipe

Read Reviews
5 2 1
Publisher Photo
My mother made this cobbler for hay balers at lunchtime and for her quilt club. I've shared the recipe with many friends and they say it's now one of their favorites.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 3 cups diced rhubarb
  • 2 cups sugar, divided
  • 1 tablespoon butter
  • 1/2 cup shortening
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup whole milk
  • Whipped cream or ice cream, optional

Directions

Place rhubarb in a 13-in. x 9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings.
Variation: Cherries, peaches or apricots can be substituted for the rhubarb.
Originally published as Rhubarb Cobbler in Grandma's Great Desserts Cookbook 1992, p41

Nutritional Facts

1 piece: 267 calories, 10g fat (3g saturated fat), 22mg cholesterol, 55mg sodium, 43g carbohydrate (34g sugars, 1g fiber), 2g protein.

  • 3 cups diced rhubarb
  • 2 cups sugar, divided
  • 1 tablespoon butter
  • 1/2 cup shortening
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup whole milk
  • Whipped cream or ice cream, optional
  1. Place rhubarb in a 13-in. x 9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings.
Variation: Cherries, peaches or apricots can be substituted for the rhubarb.
Originally published as Rhubarb Cobbler in Grandma's Great Desserts Cookbook 1992, p41

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MY REVIEW
peggy.44 User ID: 6503163 17521
Reviewed Aug. 18, 2013

"I put 5 cups Rhubarb in it instead of 3 because my husband loves lots of Rhubarb flavor and not too sweet. I also added cinnamon which we think is good with rhubarb. My husband loved it and gave it 5 lstars. It will be a favorite to make now."

MY REVIEW
zrada User ID: 1403476 46349
Reviewed May. 27, 2009

"just made this for dinner tonite had some very good well make one for our hosp. volunteer for sat when i work thanks injoy it very much jan -winona,mn"

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